Do you love shredded chicken sandwiches? Do you love buffalo chicken wings? These Shredded Buffalo Chicken Sliders from Gooseberry Patch’s 101 Super-Easy Slow-Cooker Recipes Cookbook combine the yumminess of buffalo flavor and shredded chicken…yum!
Aunt Lou here.
I have actually made these sandwiches before.
I made them up before I had Iyla and did a freezer pack for after she was born. We took them on our first trip as a family of four to Spring Mill (a state park near our home that is like a second home to us when the weather is nice). These Shredded Buffalo Chicken Sliders were perfect for our little picnic in the field we have basically claimed as ours. Another bonus was that the slider buns were just the right size for Ryder to handle on his own and not get all over himself.
I even remember taking pictures of these yummy Shredded Buffalo Chicken Sliders so that I could share them with you. And I THOUGHT I had wrote the post. But when I went to find them the other day, they weren’t there! I am going to blame it on the haze a mom of newborn lives in…no sleep combined with the demands of a two year old and newborn isn’t really the formula for my best foot forward. So maybe I “wrote” the post as I was drifting off to sleep…or maybe it was in a dream…or maybe I went temporarily insane. Who knows?! Regardless, it definitely wasn’t at my computer because it is nowhere to be found!
Shredded Buffalo Chicken Sliders
It really isn’t a bad thing though. We love these sliders so much that I knew I wouldn’t have any complaint from Michael if I made them again and as a mommy score, Ryder LOVES them. Granted, he is obsessed with ranch dressing and we can get him to eat anything as long as it has ranch dressing, but he loves buffalo flavoring too…so this is a win-win in his book.
And the win-win for mommy is that this recipe is a dump and go recipe. When there are many times during the day when my two year old and infant are both crying (making me feel like Mommy-of-the-Year), a recipe that takes all of 5 minutes or less to throw together is a God-sent.
Shredded Buffalo Chicken Sliders {Crock Pot}
Ingredients
- 4 boneless skinless chicken breasts
- 2/3 cup Frank's Hot Sauce
- 1 cup butter melted
- 16 slider buns
- Ranch Dressing
Instructions
- Put your chicken breasts in your crock pot
- Melt your butter and mix together with your hot sauce
- Pour over your chicken
- Cover and cook on low for 8 hours or on high for 4 hours
- Take your chicken out and shred with two forks
- Put your chicken back in your crock pot
- Mix your shredded chicken in the sauce until well coated
- Serve on slider buns with ranch dressing
Slow Cooker Recommendation
I used my all-time favorites slow cooker on this one…my Hamilton Beach Programmable Insulated Slow Cooker…but any 6 quart slow cooker would work. I love mine because it is so easy to clean up and has a great lightweight insert pan that doesn’t break my wrist when I am trying to put away leftovers.
Affiliate links were used in this post.
- White Queso Dip (Stove Top) - September 9, 2021
- Crock Pot Cookies n Creme Pop Tart Dump Cake - September 9, 2021
- Crock Pot Fiesta Roast Dinner - September 9, 2021
huge hit in our house!
Yay! I’m so glad to hear it, Keri! We love to take this over to a park near our house for a delicious picnic in the park!
I made this and used cream cheese instead of butter…still not super low cal, but a little less fat and cuts the spice for my kiddos.Thanks for great dinner inspiration!
Hi Amanda!
Great idea! I will be trying this very soon! Thank you so much for letting me know about your adaptation of this recipe!
Aunt Lou
I will give this a 5 Star……
These look wonderful and seem so easy to make and I love the little hamburger buns too…..not nearly as messy as a big bun 🙂 I will make these for sure……
This recipe calls for 1 Cup of butter. Is that right? So 2 cubes? That sounds like a lot!! If so, it’s not exactly a low-cal recipe is it? 🙂
Yes, it is right. The butter cuts the heat of the Frank’s. If you like more heat, then you can leave out some of the butter. I am oober sensitive to spicy heat, so that’s how we make the sauce. It was also a LOT of chicken, so we needed lots of sauce. Enjoy!